A simple weeknight soup. Hearty and healthy. Red lentils cook up relatively quickly making them a "must-have" staple for vegetarian meals.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Soup
Cuisine: Vegan, WFPB (Whole Food, Plant Based)
Keyword: lentils
Servings: 8
Calories: 229kcal
Author: Trish Cowper | www.infinebalance.com
Ingredients
1tablespoonolive oil
1yellow onionfinely diced
1large fat carrotpeeled and diced
1jalapenofinely diced (remove seeds for less heat)
1small sweet potatopeeled and diced (about ¾ of a cup)
1teaspoonof salt
1tablspoon of all purpose seasoning mixlike this one
1-¾cupsof red lentils
5cupswater
2cupsvegetable stockor water with 2 vegetable boullion cubes
398mlcan of diced fire roasted tomatoes
3cupspacked, fresh baby spinach
extra virgin olive oil and aged balsamic vinegar for serving
Instructions
Heat oil in a large dutch oven or large soup pot. Add onions, carrots, and jalapeno and saute until onions are tender, 7-8 minutes. Add salt and seasonings and saute for another minute or two or until spices are fragrant. Add sweet potato, lentils, water, stock, and diced canned tomatoes. Bring to a boil, then reduce heat and simmer until lentils are soft 30-40 minutes.
Before serving add spinach and stir into hot soup. Let sit on low heat for a minute or two so that the spinach wilts into the soup. Taste for seasoning and adjust salt and fresh black pepper if necessary.
For serving drizzle each bowl with a little extra virgin olive oil and balsamic vineagar.